Red rice & vegetable bowls
9
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
A great ‘cook once, eat twice’ meal, this is just as tasty the next day
Ingredients
Olive Oil
1 tablespoon(s)
Red onion
1 small, chopped
Red pepper
1 medium, deseeded and finely chopped
Camargue red rice, uncooked
225 g
Vegetable stock cube
1 cube(s), 625ml
Corn on the cob, boiled
1 medium, kernels removed
Courgette
1 medium, quartered lenghtways and thickly sliced
Spinach
50 g
Light feta cheese
80 g
Cherry Tomatoes
250 g
Pumpkin Seeds
1 tablespoon(s)
Instructions
1
Heat the oil in a large pan over a medium heat. Cook the onion and pepper, stirring occasionally, for 5 minutes or until softened. Add the rice and cook, stirring, for 1 minute. Pour in the stock, bring to the boil, then cover and reduce the heat to low. Simmer for 20 minutes.
2
Add the corn to the pan, cover, and cook for a further 10 minutes. Add the courgette and cook, covered, for 5 more minutes or until the rice has absorbed all the stock. Remove the pan from the heat. Stir in the spinach, cover and leave to stand for 5 minutes.
3
Divide the rice between bowls and top with the goat’s cheese and cherry tomatoes. Season and sprinkle over the pumpkin seeds to serve.
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